Grilled Lamb Burgers

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INGREDIENTS

• 1 lb ground American lamb (85/15% fat content)

• 2 teaspoon smoked paprika

• 1 teaspoon granulated garlic

• ½ teaspoon granulated onion

• kosher salt

• pepper

Harissa aioli

• ½ cup mayonnaise

• 1 tablespoon harissa (or more if you want it spicier)

• 1 teaspoon lemon zest

• 1 teaspoon smoked paprika

Toppings / condiments

• grilled onions

• 1 heirloom tomato slices

• butter lettuce

• harissa aioli

DIRECTIONS

Make the aioli by stirring together the mayonnaise with the harissa, lemon zest and smoked paprika.

Make the lamb burger patties by seasoning the ground lamb with smoked paprika, granulated garlic, onion, salt and pepper in a bowl. Very gently incorporate the seasonings without pressing too firmly or the burgers can become tough.

Divide and portion out for the desired burger size and gently form the patties.

Prepare the grill and preheat for medium-high heat grilling with a two zone setup (see note). Optionally add some wood chips (I prefer apple or cherry wood) to the side for some extra smoke if desired.

Season the patties on the outside with a little more kosher salt and pepper.

Grill the burgers for 2 to 3 minutes per side over the direct heat, then transfer to the cooler side of the grill and close the lid. Continue to cook until the desired internal temperature is reached. 125°-130° F for medium-rare and 130-135° f for medium **.

Remove from the grill and rest for 3 to 5 minutes.

Lightly toast the buns while the patties rest.

Assemble the burgers by spreading aioli on each of the buns, then lettuce (to keep buns from getting soggy), lamb burger patty, tomatoes and then grilled onions and another slice of lettuce. Serve immediately.

Notes:

** The USDA recommends that ground lamb be cooked to an internal temperature of 160° F.

* A two-zone grilling setup is with a hot side and a cooler side. For a charcoal grill, place the coals on one side of the grill which will be the hot side. For a gas grill, light half of the burners which will be the hot side.

If you are experiencing flare-ups while searing the burgers, move the patties to the cooler (indirect) side of the grill.

Mediterranean Lamb Burger

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INGREDIENTS

For the Pickled  Onions

• ¼ peeled and thinly sliced red onion

• ½ cup red wine vinegar

• 2 tablespoons sugar

• 1 tablespoon sea salt

 For the Tzatziki

• ½ peeled, seeded, and shredded cucumber

• 1 cup full-fat Greek yogurt

• ¼ cup extra virgin olive oil

• 1 finely minced garlic clove

• juice of ½ lemon

• 1 ½ teaspoons finely minced fresh dill

• salt and pepper to taste

For the Burger

• 2 pounds ground American lamb

• 1 ½ teaspoons ground cumin

• ½ teaspoon ground coriander

• 1 teaspoon dry oregano

• ½ teaspoon sumac

• 2 teaspoons sea salt

• 1 teaspoon black pepper

• ¼ peeled and finely grated red onion

• 2 finely grated garlic cloves

• 4 toasted Kaiser buns

• 1 cup arugula

• 16 dill pickle slices

• ½ cup crumbled feta cheese

• 2 tablespoons chopped fresh mint

DIRECTIONS

Pickled Onions

Mix the vinegar, sugar, and salt in a small bowl and submerge the sliced red onions in the mixture. Pickle for 20-30 minutes in the refrigerator.

Tzatziki

Place the cucumber shreds in a colander in a bowl and season with about a ½ teaspoon of salt and mix it until combined.

Let the moisture from the cumbers drain into the bowl for about 10 minutes.

Squeeze the cucumber shreds to get off as much extra moisture as possible and then add it to a separate medium-size bowl along with the remaining recipe ingredients.

Whisk until it is well combined, cover, and keep in the refrigerator until ready to use.

Lamb Burger

In a large bowl thoroughly mix the lamb with cumin, coriander, oregano, sumac, salt, pepper, grated onion, and garlic.

Form 4 large patties and place them on a hot (550° to 650°) preheated grill and cook for 6 to 7 minutes.

Flip the burgers and cook for a further 5 to 6 minutes or until it reaches 160° F internally.

Remove the lamb burgers and rest for 4 to 5 minutes before serving.

To Assemble

Add some arugula to the bottom toasted Kaiser bun and then layer on with pickle slices, lamb burger, tzatziki, pickled onions, feta cheese, mint, and the top toasted kaiser bun. Repeat with the other 3 lamb burgers and serve.

Lamb Sliders with Herby Yogurt Sauce and Roasted Peppers

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INGREDIENTS

For the Roasted Peppers & Onions

• 2 large green bell peppers, thinly sliced

• 1/2 a large red onion, thinly sliced

• 1 tbsp olive oil

• salt

• pepper

For the Herby Yogurt Sauce

• 1 cup Greek yogurt

• 2 large handfuls fresh parsley

• 1 large lemon, zested and juiced

• 1-2 tbsp olive oil

• salt, to taste

• pepper, to taste

• 1/4 tsp oregano

For the Lamb Slider Patties

• 1 lb ground American lamb

• 4 large cloves garlic

• 3/4 tsp salt

• 1/4 tsp pepper

• 2 tsp dried oregano

• 1 tbsp olive oil

For Serving:

• brioche buns, toasted

• lettuce or arugula

DIRECTIONS

Make the Herb Yogurt Sauce: Add all yogurt sauce ingredients to your food processor and pulse to combine. Add a bit more olive oil as needed to help it come together. Pop this into the fridge until ready to serve.

Roast the Peppers & Onions: Preheat your oven to 425° F. Toss the peppers, onions, olive oil, salt, and pepper together well on a large baking sheet. Roast for 18-24 minutes, turning halfway through, until roasty and tender. Set aside.

Make the lamb patties: While your veggies are roasting, start the lamb sliders. Combine the lamb meat, garlic, spices, and olive oil in a bowl and gently stir to combine. Don't overmix. Divide this mixture into 8-10 small patties, flattening them just a bit. Heat a skillet over medium heat, and cook the patties in batches, about 2-3 minutes per side (or cook on the grill with heat held at 350F). Use a lid over your pan to help contain the heat so the patties cook through in the middle. Use a meat thermometer to check for doneness. USDA recommends that ground lamb reaches an internal temperature of 160° F.

Serve+ Store: Assemble your sliders - add a handful of greens to a toasted bun, then add a slider patty, a spoonful of the yogurt sauce, and top with the roasted veggies. Dig in!
Store leftover slider patties in an airtight container in the fridge for 3-4 days.

Honey Pistachio Lamb Burgers

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INGREDIENTS

Lamb Burger

• 2.5 pounds American Ground Lamb (use Chuck or shoulder cut)

• 4-5 Garlic cloves

• 2 medium size dry Red Hot Chili Peppers 

• 6 fresh basil leaves

• 3 tablespoon honey

• 5-6 Oz peeled pistachio

Mayo-Chimichurri sauce

• 1 parsley bunch (leaves)

• 1 coriander bunch (leaves)

• 1 jalapeño pepper (medium size) 

• 5 Garlic cloves

• 5 Tablespoons extra virgin olive oil

• 3 Tablespoons Vinegar

Assembling the hamburger

• 6 Hamburger buns

• 1 Red onion 

• 1 Rocket leaves bunch

• 4-5 Oz bacon (optional)

DIRECTIONS

.Place all the ingredients of the Lamb Burger (except the ground lamb) in a food processor and grind to obtain a uniform mixture.

Mix the ground mixture together with the ground lamb and add the honey. Knead manually to obtain a uniform mass. Manually portion into your desired burger size .

Grill the burgers to your own preferred doneness. Add the bacon two minutes before the burgers are ready to be served.

Place all the ingredients of the Chimichurri sauce (except the Mayo) in a food processor and grind to obtain a uniform mixture. Mix the Chimichurri sauce with the mayonnaise in a ratio of 1:1.

Finally, assemble the burgers.  Serving recommendation: along with French fries with lemon zest on top.

Note: The USDA recommends cooking ground lamb to 160 degrees

Grilled Lamb Burgers with Feta Slaw

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INGREDIENTS

Burgers

•   1 lb American ground lamb

•   3 cloves garlic minced

•   1 tbsp olive oil

•   1 tbsp dried parsley

•   1 1/2 tsp onion salt

•   1 tsp black pepper

•   4 hamburger buns

•   1/2 cup pickled onions

•   1 cup greens (spinach or spring mix) optional

Feta Slaw

•   1 tbsp lemon juice

•   2 tbsp olive oil

•   1 tsp salt

•   1/2 tsp pepper

•   3 cups shredded cabbage

•   1/2 cup crumbled feta

Roasted Tomato Aioli

•   15 oz can roasted tomatoes drained

•   1 cup mayonnaise

•   2 cloves garlic

•   1 tsp salt

•   1/2 tsp pepper

DIRECTIONS

Burger Patties

Combine ground lamb, olive oil, garlic, parsley, black pepper, and onion salt in a large bowl

Mix well with clean hands or a wooden spoon or spatula.

Form into 4 equal sized patties (about 1/4 pound each). Flatten to about 3/4 inch thick and press your thumb into the center of each patty. This will prevent some of the shrinking of the patty during cooking.

Grill at 400 degrees for about 4 minutes on each side, or until internal temperature is 160 degrees Fahrenheit.

Toppings

For the feta slaw, add lemon juice, olive oil, black pepper, and salt to a large bowl. Whisk to combine.

Add shredded cabbage and crumbled feta to the dressing and toss to combine.

For the tomato aioli, add drained roasted tomatoes, garlic, salt, pepper, and mayo to a blender jar.

Blend until smooth.

How To Build The Burger

Start with a toasted bun, add greens if desired (like spinach or spring mix), drizzle some roasted tomato aioli, top with your perfectly cooked lamb burger, add feta slaw, and crown it with some pickled onions. Truly a burger made better.

American Lamb Banh Mi Burger

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INGREDIENTS

Pickled vegetables:

• ¼ cup unseasoned rice vinegar

• 2 tablespoons granulated sugar

• 2 medium carrots, shaved into ribbons

• 1 english cucumber, shaved into ribbons

• 1 jalapeno, sliced (optional)

For the burger:

• 1 pound American ground lamb

• 2 cloves garlic, minced

• 1 teaspoon grated fresh ginger

• 2 green onions, chopped

• 1 tablespoon fish sauce

• 1 tablespoon honey

• 1 teaspoon freshly grated lime zest

• 3 teaspoon sriracha, divided

• ¼ cup mayonnaise

• 4 kaiser buns, or brioche buns

• 1 cup cilantro leaves

• Kosher salt and freshly ground pepper to taste

DIRECTIONS

Preheat your grill to medium high heat.

In a large bowl, whisk together the rice vinegar, sugar and a big pinch of salt until the sugar has dissolved. Add in the carrots, cucumbers and jalapenos and toss to coat. Set aside for 15 minutes to allow the vegetables to pickle.

In a separate bowl mix together the ground lamb, garlic, ginger, green onions, fish sauce, honey, lime zest and 1 teaspoon of sriracha and season with salt and pepper. Divide the mixture into 4 equal portions and form into patties.

Place on the hot grill and cook for 5 minutes per side, until an internal temperature of 160°F is reached. Remove to a plate and allow the burgers to rest for 2-3 minutes.

While the burgers are resting, stir together the remaining 2 teaspoons of sriracha and the mayonnaise.

Spread some of the sriracha mayonnaise onto the bottom and tops burger buns. To the bottom bun, place the cooked lamb burger and a handful of the pickled vegetables. Finish the burger with the fresh cilantro leaves and the top burger bun.

Romesco & Mozzarella American Lamb Burgers

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INGREDIENTS

Romesco sauce 

• 1 12-ounce jar of roasted red peppers, drained (OR fresh blistered red bell peppers, skin and seeds removed) 

• 1/2 cup walnuts 

• 1/4 cup toasted breadcrumbs 

• 1/2 cup sun-dried tomatoes packed in olive oil 

• 1/2 cup shredded parmesan 

• 1-2 small, fresh garlic cloves 

• 1 teaspoon paprika or Aleppo pepper 

• The juice of a lemon 

• 1/4 cup olive oil 

• Salt and pepper to taste 

Burger fixin’s 

• 1 pound ground American lamb 

• 1 teaspoon olive oil 

• Salt and pepper to taste

• 6 ounces mozzarella cheese 

• 1 cup fresh basil leaves 

• 4 store-bought brioche buns 

• 1/4 cup aged balsamic vinegar 

DIRECTIONS

To make the romesco sauce, add all ingredients to the work bowl of your food processor. Pulse until you’ve reached a smooth consistency. Keeps in the fridge for up to 1 week. 

To make the burgers, form the meat into 4 patties. Smash the patties into round burgers using your hands, about 4-5 inches across. These will be thin but shrink up nicely to fit the bun. Grill these up at 350 degrees F on your outdoor grill, roughly 3-4 minutes per side (or fry in a skillet over medium-high heat). Season with salt and pepper to taste. If you prefer the burgers medium, simply cook for less time on the flip*. Add sliced mozzarella to each of the patties and allow to melt slightly in the pan. 

To assemble the burgers, place a couple basil leaves on the bottom bun, place the cheesy patties on the basil, and top with 2 heaping tablespoons of romesco sauce and a twirl of balsamic vinegar. Top with the top bun and enjoy! 

American Lamb Sliders with Feta Sauce

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INGREDIENTS

Feta Sauce

• 1 cup feta cheese – whole block is preferred

• 18 fresh mint leaves, about 2 sprigs (can use 2 teaspoons dried if you don’t have fresh)

• 2–3 cloves of fresh garlic

• 1/2 teaspoon black pepper

• Zest of 1 large lemon

• Juice of 2 large lemons

• 4 Tablespoons olive oil

• 1/2 cup labneh or sour cream

• 1/4 – 1/3 cup water (adjust as needed, begin with 1/4 cup)

• kosher salt to taste

Cabbage Slaw

• 2.5 cups shredded cabbage (about 1/2 a head or purchase pre-shredded)

• 2/3 cup feta sauce

• additional lemon and salt to taste

Caramelized Onions

• 3 large onions

• 2 Tablespoons olive oil or butter

Lamb Sliders

• 2 pounds ground American lamb

• 1 large onion, diced finely or grated

• 2 teaspoons mixed spice/7 spice

• 2 teaspoons kosher salt

• 1 teaspoon black pepper

• 2 teaspoons dried mint

• 2 Tablespoons toum or 4 cloves garlic minced

• 12 mini slider buns

DIRECTIONS

FETA SAUCE:

In the bowl of a food processer combine your feta cheese, fresh mint, garlic, pepper, lemon zest, lemon juice, olive oil and labneh or sour cream.

Blend on high until fully combine, stopping to scrape down sides and reprocess.

Once fully combined, add in 1/4 cup water to thin mixture (you can also remove some from your bowl to leave as a thicker dip if you want). Blend again and check consistency, add additional water if needed to create a dressing/sauce consistency. Taste and add salt if desired.

CABBAGE SLAW:

Add 2.5 cups of shredded cabbage to a bowl and mix with 2/3 cup of your prepared Feta Sauce. Mix to combine. Add additional lemon or salt to taste. Set aside.

CARAMELIZED ONIONS:

Slice your onions into uniform size (see notes in post about how to slice).

Heat a large skillet to medium-high heat and add your oil or butter.

Add your sliced onions and allow to cook for about 10 minutes until they begin to wilt and become translucent. You can cover skillet to speed up process.

Once onions have softened and become more yellow/translucent, lower your heat to low and allow onions to cook slowly. Mix every 5-10 minutes.

This process will take anywhere from 30-60 minutes to obtain a brown, soft mixture.

Remove from heat once browned.

LAMB SLIDERS

Begin by preparing your lamb sliders, this can be done the day before you’re ready to cook.

In a large bowl combine your American ground lamb, diced onion, mixed spice/7 spice, salt, black pepper, dried mint and toum (or minced garlic).

With clean hands or gloved hands mix until fully combined. Begin forming into small patties, for sliders 3.5 ounces are about right.

If you are using a flat top grill or grill or skillet inside heat to medium-high heat, if using a traditional gas or charcoal grill heat to medium.

Allow your grill/skillet to heat up for about 5 minutes, then place your lamb sliders on and allow to cook on one side for 3-4 minutes. You’re looking for the lamb slider to begin to firm up and solidify on one side before flipping. Flip to cook on the 2nd side.  USDA recommends a minimum internal temperature of 160 degrees F for ground lamb

Once sliders are done, remove from heat and cover with loose foil, allow to rest for 10 minutes.

Assemble your lamb slider with feta sauce, cabbage slaw and caramelized onions.

NOTES

Burgers can be prepped ahead of time and placed in fridge before grilling – they can also be formed and frozen. Remove from freezer the day before you want to grill.

Feta sauce can be stored in the fridge 7-10 days, use as a salad dressing or dip for veggies

To reheat lamb sliders, place in oven or skillet to reheat. Leftovers can be stored in airtight container in fridge for 3-5 days.

Philly Cheesesteak American Lamb Sliders

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INGREDIENTS

Meat and Veggies

• 2 lbs American Lamb boneless leg of lamb or lamb sirloin

• 1 yellow onion, large size, thinly sliced

• 2 cups mushrooms sliced

• 1 red pepper large, thinly sliced

• 1 teaspoon each of salt and pepper

• 1 teaspoon onion powder

• 3 tablespoon olive oil

• 1 tablespoon fresh thyme leaves optional

Sliders

• 1 large slider loaf 12 units

• 1/3 cup mayo

• Season to taste: salt pepper, fresh thyme and chili flakes

• 12 slices of cheese use your favorite

• 2 tablespoon melted butter

• Season to taste: salt pepper, fresh thyme and chili flakes

DIRECTIONS

Pre-freeze your meat for at least 2 hours to allow it for easy slicing

Thinly slice the pre-frozen piece of lamb into thin slices and the veggies too

Season to taste: salt, pepper, fresh thyme and chili flakes and prepare the veggies.

Season the lamb with spices and olive oil.

Preheat the griddle (flat or perforated grill pan), on the grill, for 10 minutes while the lamb is seasoned.

Now add the lamb and veggies all at once and toss to cook on the grill.

The meat and veggie mixture is ready in 15-20 minutes.

Cut through the slider bread in half and spread the mayo on both sides of the bread. Liberally season over the mayo.

Now layer thinly sliced cheese and go ahead with the cooked lamb meat and veggies.

Top that with more cheese, cover the bread and push it down.

Brush the tops of the sliders with melted butter and season liberally again on top.

Place the sliders on the grill and make sure to cover the lid on. 5 minutes later, the cheese will be melted and your Philly cheesesteak Sliders are ready to devour!

All-American Bistro Lamb Burger

Recipe provided by | Rustic Joyful Food

Serves: 8 Preparation Time: 15 minutes Cook Time: 15 minutes

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INGREDIENTS

• 2 pounds ground American Lamb

• salt and pepper to taste          

• 2 tablespoons olive oil

• 2 purple onions, thinly sliced

• 1 tablespoon butter

• 1 cup mayonnaise

• 2-3 tablespoons mild red pepper paste

• juice of half a lemon

• 1 small garlic clove, minced

• 8 brioche buns

• 2-3 cups baby arugula

• 1 cup torn sweet basil leaves

• 8 slices sharp white cheddar

DIRECTIONS

Form the ground lamb into 8 patties. Heat a skillet over medium-high heat. Season the patties generously with salt and pepper. Cook the burgers in batches 3-4 minutes per side in 1 tablespoon of olive oil.

While the lamb cooks, in a separate skillet, sauté the onions over medium heat in the butter and 1 tablespoon of olive oil until golden and caramelized, roughly 15 minutes.

In a separate bowl, mix the mayo, red pepper paste, lemon, garlic, and a touch of salt and pepper. Set aside.

Sizzle the buns in the onion pan and begin assembling the bistro style burgers. Smear the top and bottom bun with the flavorful red pepper aioli, place a handful of arugula and basil leaves on the bottom bun, then the lamb burger, then cheese, caramelized onions, and the top bun. Enjoy!

Feta American Lamb Sliders with Cucumber Slaw

Recipe provided by | Alexis deBoschnek

Serves: 5 Preparation Time: 10 minutes Cook Time: 10 minutes

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INGREDIENTS

Cucumber Slaw

• 2 Persian cucumbers, shaved into ribbons with a vegetable peeler

• 1/4 small red onion, thinly sliced

• 1 tablespoon chopped parsley

• 1 tablespoon chopped dill

• 1/2 teaspoon kosher salt

• 2 teaspoons olive oil 

• Juice of 1/2 lemon

Burgers

• 1 pound ground American Lamb

• 1 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

• 1 teaspoon ground cumin

• 1/2 teaspoon ground coriander

• 1/2 teaspoon red pepper flakes

• 3/4 cup crumbled feta

• 2 teaspoons olive oil

• 5 slider buns, split and toasted

DIRECTIONS

In a medium bowl, combine the cucumbers, red onion, parsley, dill, salt, olive oil, and lemon juice and toss to combine. 

In a large bowl, combine the ground lamb, salt, pepper, cumin, coriander, red pepper flakes, and feta. Mix until well combined. Shape into five 3.5 ounce patties. 

Heat the olive oil in a large pan over medium high heat. Once the oil begins to shimmer, add the lamb burgers and cook for 5 to 7 minutes, without moving, until a crust forms. Flip the burger over and continue to cook for 4 to 6 minutes until desired degree of doneness: 145˚F for medium-rare, 160˚F for medium or 170˚F for well.

Serve the lamb burgers on the slider buns and top with the slaw.

Juicy Lucy American Lamb Burgers

Recipe provided by | Blue Bowl

Serves: 2 Preparation Time: 10 minutes Cook Time: 10 minutes

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INGREDIENTS

• 1 lb ground American lamb

• 1/2 tsp garlic powder

• 1/2 tsp salt

• pinch pepper

• 2/3 cup shredded mozzarella cheese

• fresh arugula

• fig preserves

• brioche buns

DIRECTIONS

Prep: Divide the meat in half, and then in half again. Flatten each piece out, and add 1/3 cup of cheese onto two of the four halves. Add the top half to each cheese-filled patty, and press the edges together to seal up your cheese-stuffed burger.

Cook the Burgers: Cook the burgers over medium heat on the stovetop or on a grill, about 4-5 minutes on each side. Check the inside for desired doneness by using a meat thermometer - 145 degrees F is medium rare, 160 degrees F is medium, and 170 degrees F is well done.

Serve + Store: Serve on toasted brioche buns with a big schmear of fig preserves and a handful of fresh arugula! Any leftovers can be stored in an airtight container in the fridge for a few days.

Red Wine American Lamb Burgers

Recipe provided by | Platings and Parings

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INGREDIENTS

• 1 -1/2 lb ground lamb

• 1 ½ cups red wine

• 1 Tablespoon brown sugar

• 3 Tablespoons butter

• 1 teaspoon Worcestershire sauce

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 4 Burger buns

• 4 ounces goat cheese, softened

• 1 cup baby arugula

• Caramelized onions:

• 1 Tablespoon butter

• 1 large red onion, thinly sliced (about 2 cups)

• 1/4 teaspoon kosher salt

• 1/4 cup red wine

DIRECTIONS

Boil wine and brown sugar in a small skillet until reduced by half, 20-30 minutes. Remove from heat and stir in butter until melted. Set aside to cool.

Meanwhile, make the onions. Melt butter in a skillet over medium heat. Add onion and salt and stir to combine. Cover and cook 20 minutes, stirring occasionally. Add wine and stir, cover and cook about 10 minutes longer, until onion is caramelized and liquid has evaporated. Set aside.

Prepare grill for medium-high heat. Mix lamb, Worcestershire, salt, pepper and 1/4 cup wine mixture in a bowl. Form meat into four patties. Grill until brown on bottom, about 4 minutes. Flip and brush with additional wine mixture. Continue grilling until cooked to desired doneness, turning and brushing occasionally with wine mixture, 4-6 minutes.

Grill the buns, cut sides down, until lightly browned. Top bottom buns with burgers, then caramelized onions and arugula. Spread goat cheese on top buns and place on top. Serve immediately.

American Lamb Burger

Recipe provided by | Well Seasoned Studio

Serves: 4

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INGREDIENTS

For the Lamb Burgers:

• 1 ½ lbs ground American lamb (patties will be roughly 5 ½ ounces each, so 4 patties require just under 1 ½ lbs ground lamb)

• kosher salt

• freshly ground black pepper

• 4 burger buns

Herbed Yogurt Sauce (tzatziki):

• 1 cup Greek yogurt

• 3 Tbsp fresh dill finely chopped

• 2 Tbsp fresh mint finely chopped

• 1 tsp lemon zest

• 1-2 Tbsp fresh lemon juice

• ¼ cup cucumber minced

• 1 clove garlic minced

• 1 tsp kosher salt

• ¼ tsp freshly ground black pepper

Topping Suggestions:

• pickled red onions

• arugula or mixed greens

• kalamata olives

• feta cheese

• thinly sliced cucumbers

• nonstick spray or oil for cooking

DIRECTIONS

To make lamb burgers:

Divide ground lamb equally into 4 portions weighing roughly 5 ½ ounces each. To make slider-sized patties, weigh each to 3 ½ ounces each. Flatten into uniform rounds, then use your thumb or finger to make a small indentation right on top in the center of each patty (see note below).

30 minutes prior to cooking, sprinkle each patty generously with kosher salt (about ½ tsp per burger) and freshly ground black pepper (about ¼ tsp each) on both sides.

To make herbed yogurt sauce:

Combine all sauce ingredients in a large bowl, then whisk to combine. Refrigerate until needed.

To cook lamb burgers:

Preheat a grill, cast iron skillet, or griddle over medium-high heat. Coat with nonstick oil spray (if grilling) or a couple tablespoons olive oil (if cooking indoors). Cook each burger patty for 5 minutes per side, or until an internal temperature of 150 F is reached (for medium). Allow burgers to rest 2-3 minutes before serving on buns with herbed yogurt sauce and additional toppings.

American Lamb Burger with Harissa Aioli

Recipe provided by | COOKING WITH COCKTAIL RINGS

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INGREDIENTS

For the harissa aioli: 

• 1/4 cup mayonnaise 

• 2 tablespoons harissa 

• 1 clove garlic, minced 

For the lamb burgers: 

• 1 pound ground American lamb

• kosher salt, as needed

• freshly ground black pepper, as needed 

• 1/2 teaspoon garlic powder

• 2 tablespoons extra-virgin olive oil, divided 

For assembly: 

• 4 potato hamburger buns, split in half 

• 4 ounces goat cheese, crumbled 

• 1 medium heirloom tomato, sliced 

• 1 (packed) cup wild arugula 

DIRECTIONS

For the harissa aioli:   

In a small bowl whisk together the mayonnaise, harissa and garlic until combined then cover with plastic wrap and refrigerate until ready to use. Can be made up to a week in advance and stored, refrigerated. 

For the lamb burgers:  

Divide the ground lamb into 4 equal portions and flatten into patties. Lay out on a parchment paper-lined baking sheet and season on both sides with the salt, pepper and garlic powder. 

Heat a large cast iron skillet over medium-high heat then add 1 tablespoon of the olive oil and heat through. Add two of the patties to the pan and cook until the burgers are golden brown and slightly charred, about 3 minutes. Flip the burgers and cook for an additional 4 minutes for medium-rare. Repeat with the remaining oil and burger patties.

For assembly: 

Preheat oven to broil. Arrange the hamburger buns cut sides up on a baking sheet and broil until golden brown, about 1 to 2 minutes. Spread the bottom half of the bun with the goat cheese then top each with a lamb burger and top with a slice of tomato and a handful of arugula. Spread a tablespoon of the aioli on the top half of the bun and close. Repeat with the remaining burgers. Serve immediately.      

Spanish American Lamb Burgers with Romesco Sauce and Caramelized Onions

Recipe provided by | THE MOM 100

Servings: 4 Preparation time: 20 minutes

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INGREDIENTS

LAMB BURGERS

• 1 tablespoon olive oil

• 2 large onions, halved and sliced

• 1 teaspoon minced garlic

• 2 pounds ground American lamb

• 2 tablespoons minced Spanish green olives, such as manzanilla (pimentos inside are a-ok!)

• 1/2 teaspoon smoked paprika (or regular)

• 1 cup grated Manchego cheese (optional)

FOR THE ROMESCO-ISH SAUCE

• 1/2 cup mayonnaise

• 1/4 cup chopped roasted red pepper (jarred or homemade)

• 1/4 teaspoon smoked paprika (or regular)

• 1/4 teaspoon cayenne pepper

• 1 tablespoon sherry vinegar or lemon juice

• Kosher salt and freshly ground pepper to taste

• 6 buns (regular hamburger or brioche buns)

DIRECTIONS

1. Heat the olive oil in a medium skillet over medium heat, and add the onion. Sauté for about 7 minutes until the onion is softened and golden brown. Remove about 2/3 of the sautéed onion and set aside. Chop the rest of the onion, then return to the pan over medium heat. Add the garlic to the pan and sauté for one more minute until you can smell the garlic. Remove to a large bowl and cool.

2. When the onion and garlic mixture is cool add the lamb, olives, ½ teaspoon smoked paprika and salt and pepper. Use your hand to mix gently but thoroughly. Form the mixture into 6 even patties, and use your thumb to make an indent in the middle of the burger so that as it cooks and puffs in the middle it ends up flat and not rounded.

3. Make the sauce. Combine the mayo, roasted peppers, paprika, cayenne, sherry vinegar or lemon juice, and salt and pepper in a small food processor or blender. Process until smooth.

4. Either preheat the grill to medium high, or very lightly oil a nonstick skillet and heat over medium high heat. Cook the burgers wither in the pan or on the grill for about 4 minutes per side, until they have reached the desired doneness. The USDAS recommends an internal temperature of 160°F . Top with Manchego at the end if desired and either close the grill lid or place a lid over the pan until the cheese starts to melt.

5. Toast the buns if desired, again either on the grill or in a pan on the stovetop. Place a burger on the bottom of each bun, top with the romesco-ish sauce, and then top with the reserved sautéed onions. Serve hot.

American Lamb Burgers with Pickled Shallots & Herb Sauce

Recipe provided by | THE ORIGINAL DISH

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INGREDIENTS

QUICK-PICKLED SHALLOTS

• 1 pound thinly sliced shallots (about 5–6 large shallots)

• 1 cup sugar

• 1 cup water

• 2 cups champagne vinegar

HERB SAUCE

• 3 cups lightly packed parsley leaves, roughly chopped

• 1/4 cup dill leaves, roughly chopped

• 1/4 cup basil leaves, roughly chopped

• 1/4 cup oregano leaves, finely chopped

• 1/4 cup mint leaves, finely chopped

• 1 cup extra virgin olive oil

• 2 tablespoon red wine vinegar

• 2 cloves garlic, minced

• 1/2 lemon, zested and juiced

• kosher salt

LAMB BURGERS

• 4 pounds ground American lamb

• kosher salt

• vegetable oil

• 12 brioche burger buns, sliced

• 12 slices gouda cheese

• mayo, as needed

• watercress, as needed

• 4 radishes, thinly shaved

DIRECTIONS

QUICK-PICKLED SHALLOTS

Place the sliced shallots into a heat-proof bowl.

Combine the sugar, water, and vinegar in a small saucepan. Bring the liquid to a simmer and allow the sugar to dissolve.

Pour the pickling liquid over the shallots, making sure all of the shallots are submerged.

Let sit for about 30 minutes, or until the burgers are ready. When ready to use, drain off the liquid. Store any remaining shallots in the liquid in the fridge for another use.

HERB SAUCE

Combine the chopped parsley, dill, basil, oregano, and mint in a bowl. Stir in the olive oil, vinegar, garlic, lemon zest, and lemon juice.

Season with salt to taste. Set aside.

LAMB BURGERS

Heat the grill with one section over high heat and another over medium-low heat.

Place the ground lamb into a large mixing bowl. Add a heaping palmful of salt. Use your hands to break up the meat and mix well.

Form the meat into 12 flat patties (approximately 5.3 oz each). Place them onto a sheet pan and coat each one with a drizzle of oil.

Place the patties onto the hot part of the grill. Sear on both sides until slightly charred, about 1-2 minutes per side (depending on how hot your grill is). Transfer the patties to the medium-low heat. Cover the grill and cook for another few minutes until finished through.

Open the buns and place them onto the grill, cut-side down, for a minute or two until toasted.

Meanwhile, place a slice of gouda cheese on top of each lamb patty. Cover the grill again and let the cheese melt for just about 30 seconds.

To assemble each burger: spread mayo onto both sides of the toasted bun, place a small mound of watercress onto the bottom bun, place the burger with gouda on top, pile the shallots onto the burger, add a few radish slices, spoon the herb sauce over top, and close the top bun.

Mediterranean American Lamb Burgers with Whipped Feta

Recipe provided by | CLEAN EATS & TREATS

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INGREDIENTS

Lamb Burgers

• 1 pound ground American Lamb

• 1/4 cup panko bread crumbs

• 1 egg

• 1/8 cup chopped fresh parsley

• 1/2 tablespoon chopped fresh mint

• 2 cloves garlic, minced

• 2 tablespoons olive tapenade, premade

• 1/2 tablespoon marjoram

• 1/2 tablespoon rosemary

• 1 teaspoon kosher salt

• 1/4 teaspoon ground black pepper

TOPPINGS

• 1 medium cucumber, thinly sliced

• 1/2 red onion, thinly sliced

• 3 medium tomatoes, sliced

• 1 head green leaf lettuce

• 4 brioche hamburger buns, toasted

WHIPPED FETA

• 4 ounces cream cheese, softened at room temperature

• 6 ounces crumbled feta

• 1 tablespoon fresh lemon juice

FOR THE MINT CHUTNEY (OPTIONAL)

• 1 bunch fresh cilantro

• 2-3 bunches fresh mint – stems removed (approximately 2 cups packed)

• 1-2 green chile peppers – seeded and chopped (such as serrano peppers)

• 1 teaspoon salt

• 1 white onion – peeled and roughly chopped

• 1/2 lemon – juiced

• 2 tablespoon water – plus more as needed

• 1/4 teaspoon ground cumin – (optional)

DIRECTIONS

Set grill to high (450 degrees) with lid up. Once smoking, close the lid and allow to pre-heat. About 15 minutes.

While the grill is pre-heating prepare your meat mixture and prep your toppings.

Add the ground lamb and the rest of the burger ingredients to a large mixing bowl. Mix with your hands, being careful not to over work the meat mixture.

Once well mixed, form mixture into four patties and press your thumb into the center of each. Set aside.

Wash and slice your toppings and prepare whipped feta. Set aside.

Place the burgers on the grill and cook until a crust forms, about 3-4 minutes per side for medium-rare, or about 5 minutes per side for well done. Only flipping once.

Transfer burgers to a plate to rest for 5 minutes before serving.

Place burgers on buns and top with a generous smear of whipped feta.

Layer lettuce, cucumbers, tomatoes and onions. Serve immediately. Enjoy!

WHIPPED FETA

Add all ingredients to a food processor and process until smooth. Smother on anything and everything. Enjoy!

Tzatziki Stuffed American Lamb Burgers

Recipe provided by | THE FOOD JOY

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INGREDIENTS

• 1 cucumber

• 1/4 cup tzatziki sauce

• 1/4 cup goat cheese room temperature

• 1 pound ground lamb room temperature

• kosher salt

• fresh cracked black pepper

• 4 brioche buns

DIRECTIONS

Cut the ends off the cucumber and then slice it in half. Cut thin stripes, lengthwise.

Mix tzatziki and goat cheese together in a small bowl with a spoon until well combined.

Divide the ground lamb meat into 8 even portions and form 8 thin patties. Place about 2 tablespoons of the tzatziki goat cheese in the middle of 4 of the patties. Take the remaining 4 patties and place each one on top of the others. Using your fingers, pinch the edges to seal the edges

Heat a non stick pan or griddle on high heat. Meanwhile, liberally season each side of the patties with salt and pepper. Cook on each side for 3 minutes. Let the patties rest for about 1-2 minutes before serving.

Place patties on the brioche buns and top with a few slices of cucumber.

American Lamb & Frites Burger

Recipe provided by | CLIMBING GRIER MOUNTAIN

Preparation time: 10 minutes Cook time: 15 minutes

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INGREDIENTS

• 1.5 pounds American ground lamb

• 1 teaspoon Tabasco

• 1 teaspoon steak sauce + more for garnish

• salt and pepper to taste

• 4 slices cheddar cheese

• 4 slices tomato

• Fresh arugula

• 4 hamburger buns

• French fries (fresh or frozen or cooked), for garnish

DIRECTIONS

Preheat a grill to medium-high heat. Place the ground lamb in a bowl and add in the Tabasco, steak sauce, salt and pepper. Using your hands mix the lamb and form into four burger patties. Place the lamb burgers on the grill and cook for about six minutes per side for medium. With about a minute left in cooking, add a cheddar slice to burger to melt.

To assemble the burger, place some arugula on the bottom bun. Top with tomato followed by the lamb burger, handful of frites, more steak sauce and the top bun. Repeat process for remaining burgers. Serve and enjoy!